- 1 tbsp oil
- ¼ cup ginger, sliced
- 500g beef or pork heart, cleaned and cut into cubes (liver can be used as a replacement)
- ¼ cup butter
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch + 2 tbsp. water, whisked to combine
- ½ cup green onion, cut into 1-inch pieces
A Manananggal Gave Us Her Recipe for Heart and Liver Stir-FryOctober 31, 2019
The manananggal is often misrepresented in the Filipino community. Everyone is terrified at their ability to detach themselves from their lower bodies, then grow wings in order to search for prey at night. Their main victims are pregnant womens’ fetuses, but being jilted at the altar means they also gut men for their hearts and livers.
But hey, they can actually be nice. We met one who was nice enough to give us her recipe for said hearts and livers; she even managed to fly by for a midnight shoot at our studio to show off her ability to film top-shot, close-up, videos like we do every day. Of course, her stir-fry couldn’t have garlic or salt, but the ginger and soy sauce made up for it, and even lent an Asian, umami-filled tinge to the whole thing. We told her of our aversion to cannibalism, and she kindly provided the blood and guts of cows instead. The only bad thing about her was she couldn’t resist licking the whole dish with her famously long tongue, but hey, don’t we all have friends with bad table manners? We wish she stayed, but we prefer our office hours during daytime.
- Serves: 2-3 manananggals
- Active time: 30 mins
- Total time: 30 mins
- Difficulty: Easy
- In a hot wok over high heat, add the oil.
- Add the ginger and cook until fragrant, about 2-3 minutes.
- Add the cubed beef or pork heart, and cook over high heat until browned, about 5 minutes.
- Add butter and soy sauce, stirring continuously, until the butter melts.
- Add in the cornstarch + water mixture, then cook until thickened, about 2-4 minutes.
- Add the green onion and stir until coated.